The Purpose

The purpose of this blog is... well, I'm not really sure yet. I guess the purpose is to figure things out, kind of a rough draft. That wouldn't fly at work. I'd be asked "well, what's your point of view?". I am getting really tired of that question. Sometimes you just don't know.

A girl I work with thinks that I am destined for better things. She thinks I could have my own show, kind of an Urban Martha Stewart, but cooler and with out jail time. Or a cook book, or magazine or something. So, that is what I am doing here, trying to figure out what that greater thing is.

My co-worker often drools over my lunches, they are just left overs from last nights dinner. But she always says they look so good, and she wants me to teach her how to cook. I love cooking. I learned from my Mom. No packages or cans get opened, well, except things like stewed tomatoes. Everything is fresh, even the spices (I have several pots on the patio- basil, thyme, cilantro, rosemary...). I cook different things every night and am not afraid of trying new things. And no, I am not an old spinster who has nothing better to do. I am 28, I have a social life, I work a pretty busy job and live with my boyfriend. I just like to cook. She doesn't really like to cook, I think her husband would like it if she did! I know my boyfriend likes it. He says he has gained 20lbs since dating me!

So, back to my co-worker. She was enjoying my lunches too last week, as my boyfriend was out of town and I don't really know how to cook for one. So my first post is going to be about the soup she loved. Roasted Tomato and Red Pepper Soup:

Ingredients

olive oil
6 red bell peppers- cut in halves
1 large red or white onion
8 cloves - whole head of garlic (you can never have too much garlic)
1 large can crushed tomatoes (you can do it with out tomatoes but then you need a lot more peppers!)
a bunch of fresh oregano (I've used rosemary or other spices too)
4 cups vegetable or chicken stock (I prefer the organic tetra packs- you know that most broths have MSG except for organic or low-sodium)
2 tbsp fresh basil chopped
1 tbsp granulated sugar
1 tsp sea salt
fresh ground pepper
3 tbsp whipping cream (if you don't have it milk is fine)
small container of sour cream

-lightly oil a baking sheet and place the peppers (so the cut side is flat on the sheet), garlic and wedges of onion on the baking sheet. Cook for about 15-20 minutes until the peppers skin goes a bit black and starts to bubble. You will need to let the peppers cook until you can handle them and then peel the skin off, the more it has bubbled the easier it will be to peel off. Or I've hear that running them under cold water helps if the skin is sticking.

-put all of the stock, tomatoes and herbs in a large pot. Bring it to a boli and then reduce the heat until it is simmering. Let it simmer for a couple of minutes.

-then you can add the peppers (you should chop them a bit before adding, random sizes is fine, you will blend it later), onions and garlic. Let it simmer for 10 minutes.

-blend the mixture until it is smooth

-put it back in the pot, add the basil, sugar, salt and pepper. At this point I would taste it and add more of something if you feel anything is missing. Let it cook for a couple more minutes.

-turn the heat off and add the cream (or milk)

-when you are serving it to your guests put a few dollops of sour cream on the top and a pinch of fresh basil (or whatever herb you have left over). The cool sour cream with the slightly tart soup is a great mix. Also the contrast of the colours makes the soup look beautiful! Your guests will be really impressed!

(makes about 6-8 bowls)

Enjoy!